{make-ahead} mini grilled cheese sandwiches.

Grilled cheese just exudes comfort.

When I first began planning this dinner party menu, I realized that comfort food and childhood go hand in hand. Can you think of a dish you loved as a kid that you wouldn’t consider comfort food?

Whether you want to play up on the comfort or the kid-again angle, everyone loves grilled cheese. Sometimes, especially after a long day, I’ll ask Daniel to make me a grilled cheese sandwich if I don’t feel like cooking. Grilled cheese is totally one of those things that always tastes better when someone else makes it for you, isn’t it? He makes his with mayo, and even though I’m a butter girl through and through, I’m definitely into his version – because he made it. I’m a firm believer that when someone makes you a grilled cheese, it’s from the heart.

I knew I wanted grilled cheese on my menu, but I also knew I wasn’t about to be cooking up made-to-order sandwiches – or made-to-order anything, for that matter.

Enter my new boss. His name is Howard, and he’s great. Even though we now work in food – and rather obsessively, at that – he also owned a catering company for many years in his past life.

Howard suggested that I butter and toast my bread before my guests arrive. That way, I could throw some cheese on and simply bake the sandwiches in the oven and serve grilled cheese to my guests the way it’s meant to be served: gooey and warm, with freshly-melted cheese oozing from its sides.

Brilliant.

Make-Ahead Mini Grilled Cheese Sandwiches

• 16 slices sourdough bread, ends removed
• 1 1/2 pounds assorted cheeses {I went with smoked Gouda, Fontina, and sharp Cheddar}
• 1/4 pound (1 stick) salted butter, at room temperature

Prior to serving, heat griddle or skillet over medium heat. Spread about 1/2 tablespoon of butter on one side of each slice of bread (I didn’t find it necessary to butter both sides, though you certainly can if you want to). Toast the bread on each side until golden brown. Set toasts aside.

When ready to eat, preheat oven to 375 degrees F. Assemble sandwiches with the buttered sides facing outward (I kept the cheeses separate – you can mix and match if you’d like) and place on a baking sheet. Bake for 5 – 10 minutes, or until cheese is nicely melted.

Remove from oven and cut each sandwich into 4 squares. Serve using toothpicks, if desired.

Makes 32 mini sandwiches.